Description
Silky homemade marshmallows deliver sweet clouds of pure delight with simple ingredients and straightforward technique. Delicate squares melt smoothly in hot cocoa or stack perfectly for classic s’mores you will savor.
Ingredients
Scale
- 2 cups (480 ml) granulated sugar
- 2½ tbsps (about 3 [0.25-oz] packets) unflavored gelatin
- 1 cup (240 ml) powdered sugar
- ⅔ cup (160 ml) light corn syrup
- 1 cup (240 ml) cold water, divided
- ⅓ cup (40 g) cornstarch
- 2 tsps vanilla extract
- ¼ tsp salt
Instructions
- Prepare Pan: Line a 9×13-inch pan with oversized parchment paper, creating easy-removal handles. Generously coat with non-stick spray.
- Gelatin Activation: Sprinkle gelatin over cold water in an electric mixer bowl, allowing it to bloom and firm for 10 minutes.
- Sugar Syrup Creation: In a medium saucepan, combine water and corn syrup. Center sugar and salt, heating over medium-high until completely dissolved and reaching 240 degrees F.
- Marshmallow Formation: Cautiously stream hot syrup into bloomed gelatin while mixer runs on low, then increase to high speed. Whip until mixture becomes thick, white, and glossy. Briefly mix in vanilla extract.
- Setting and Cooling: Transfer marshmallow mixture to prepared pan using a non-stick sprayed silicone spatula. Smooth surface quickly. Dust half of powdered sugar-cornstarch blend over the slab. Cover loosely with plastic wrap and rest overnight at room temperature.
- Cutting and Coating: Invert marshmallow onto a parchment-lined cutting board. Remove original lining and sprinkle remaining sugar-cornstarch mixture. Use a pizza cutter or sharp knife to slice into 1-inch strips horizontally and vertically. Alternatively, use cookie cutters for different shapes.
- Final Preparation: Tumble marshmallows in a zip-top bag filled with powdered sugar, 3-4 at a time. Sift through a fine-mesh strainer to remove excess powder.
- Storage: Keep marshmallows in an airtight container at room temperature for up to two weeks.
Notes
- Prepare Pan Perfectly: Use oversized parchment paper with extended handles for effortless marshmallow removal and prevent sticking.
- Gelatin Blooming Technique: Let gelatin sit in cold water for exactly 10 minutes to ensure smooth, stable marshmallow texture.
- Syrup Temperature Matters: Heat sugar mixture precisely to 240 degrees F for the ideal marshmallow consistency and structure.
- Handle with Care: Work quickly when transferring and smoothing marshmallow mixture, as it sets rapidly and can become difficult to manage.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Category: Desserts, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 17
- Calories: 100
- Sugar: 20 g
- Sodium: 0.5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg